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A large white bowl filled with creamy Mexican pasta salad, mixed with herbs, corn, and diced vegetables. Metal tongs rest in the bowl, and fresh cilantro and green onions are on the marble countertop.

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad combines the smoky-sweet flavors of grilled corn with creamy dressing, fresh herbs, and a touch of heat. This easy, crowd-pleasing dish is perfect for BBQs, potlucks, or meal prep. Get all the vibrant flavor of elote in pasta salad form.
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Ingredients

  • 16 oz pasta of choice preferably a small cut like ditalini
  • 1 bunch green onions
  • 1 bunch cilantro chopped
  • 1/2 jalapeño diced
  • 1/2 red onion diced
  • 1 cup Cojita cheese
  • 6 ears fire-roasted corn

Dressing:

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 tablespoons olive oil
  • 1 to 2 limes squeezed
  • Salt and pepper
  • Badia complete seasoning
  • Garlic powder
  • Chipotle seasoning

Instructions

  • Clean and roast the corn on a BBQ pit or on a griddle to get a good char. This step is very important.
  • Mix the cooked pasta and all other ingredients together.
  • Combine the dressing ingredients, pour on top, and mix everything well.
  • Put in the fridge for 20 minutes, then take it out and serve.
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